Grist Mill-Style Cinnamon Bread You Can Bake at Home

The scent of cinnamon is a signature of Dollywood, growing stronger the closer you get to the Grist Mill Bakery. There, guests queue up for the popular cinnamon bread, which moves at a pace of 200 loaves an hour. Toppings vary — apple butter for some, a glaze drizzle for others — while Dolly Parton is said to favor hers simply spread with butter while still warm.

Info

• Cook time: 1 hour
• Total time: 4 hours
• Yield: 2 loaves

Ingredients

Dough

• 1/2 cup warm water (100 degrees F to 110 degrees F)
• 3/4 teaspoon active dry yeast
• 1 tablespoon plus a pinch of granulated sugar
• 1 1/2 cups bread flour
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted and cooled
• Cooking spray

Cinnamon Coating

• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• 2 tablespoons light corn syrup

Glaze

• 1 1/4 cups confectioners' sugar
• Pinch of salt
• 2 tablespoons unsalted butter, melted
• 3 to 5 tablespoons milk

Instructions

1. Start the dough: In a small bowl, stir together the warm water, yeast and a pinch of granulated sugar; leave it until foamy, 5 to 8 minutes. In the bowl of a stand mixer, whisk the bread flour, the remaining 1 tablespoon granulated sugar and the salt.
2. Mix and knead: Add the yeast mixture and melted butter to the flour mixture. Using the dough hook on medium speed, knead until smooth and elastic, about 8 minutes. Move the dough to a bowl coated with cooking spray, cover tightly with plastic wrap and let it rise in a warm spot until doubled, about 1 1/2 hours.
3. Shape and proof: Mist a baking sheet with cooking spray. Punch down the dough, turn it out onto a work surface and knead briefly. Divide in half and gently form two loaves about 3 by 6 inches, taking care not to overwork the dough. Set them 3 inches apart on the pan, mist lightly with cooking spray and cover with plastic wrap. Let rise in a warm place until puffy, 30 minutes to 1 hour.
4. Prepare the coating: In one small baking dish, whisk the granulated sugar, brown sugar and cinnamon. In another, whisk the melted butter and corn syrup.
5. Coat and bake: Heat the oven to 350 degrees F. Line two 9-by-5-inch loaf pans with parchment, leaving a 2-inch overhang on all sides. Cut 4 deep slashes across the top of each loaf; they will look deflated. Dip each loaf in the butter-corn syrup mixture, turning to coat, then roll in the cinnamon sugar, working it into the crevices. Set the loaves in the pans, drizzle with any leftover butter mixture and sprinkle with any leftover cinnamon sugar. Bake until light brown, 25 to 30 minutes. Using the parchment overhang, lift the bread from the pans and set on a rack; cool in the paper about 15 minutes.
6. Make the glaze: While the bread cools, whisk the confectioners' sugar, salt, melted butter and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk as needed to thin. Drizzle over the warm loaves or serve alongside for dipping.